I absolutely love this colourful seed-packed coleslaw. It’s bright and beautiful with a variety of textures, plus it’s super easy to make and bursting with fresh flavour and health benefits.
I basically used every seed I had in my pantry for this salad, but feel free to use your choice of seeds and/or nuts. They’re a great source of healthy fats and plant-based protein, and add a wonderful crunch to this family-friendly slaw.
At my house, we prefer vinaigrette-based coleslaw to creamy coleslaw, and I have provided the recipe for my “Fire Me Up” Vinaigrette below. However, you can use your favourite homemade or store-bought dressing if preferred.
Kudos to Cabbage
Cabbage is as cheap and humble a veggie as any out there. But wow can it dress up fine! And the good news here is that it is an absolute nutritional powerhouse. One cup of raw green cabbage contains only 22 calories but delivers 2 grams of fibre along with 85% of the recommended daily intake (RDI) of vitamin K and over half the RDI of vitamin C.
Furthermore, cruciferous vegetables such as cabbage contain potent antioxidants that have been shown to reduce inflammation, the underlying culprit of many chronic diseases. These powerful phytochemicals may help to reduce the risk of type 2 diabetes, heart disease, and certain types of cancer.
“Fire Me Up” Vinaigrette
This simple vinaigrette has just that right combo of sweet and tangy. It can easily be made vegan or sugar free by substituting maple syrup or stevia in place of the honey. I like to use Fire Cider for some extra oomph here, but apple cider vinegar also works.
Ingredients for approximately 3/4 cup salad dressing:
1/4 cup extra-virgin olive oil
1/4 cup Fire Cider or apple cider vinegar
2 Tbsp fresh lime juice
2 Tbsp raw honey or 2 Tbsp pure maple syrup or stevia to taste
1 clove garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
Directions: Put all of the ingredients in a small bowl or mason jar. Whisk or cover and shake well to combine. Leftover dressing can be stored in an airtight container in the fridge for up to two weeks
Super Seed Slaw Recipe
To keep this quick and simple, I went with pre-packaged coleslaw mixes. Alternatively, you can use 8 cups mixed cabbage and vegetables of choice (thinly sliced green or Napa cabbage, shredded red cabbage, grated carrot, shredded raw brussels sprouts, etc).
Ingredients for 4 to 6 servings:
2 Tbsp each sunflower seeds, pumpkin seeds, white sesame seeds, and hemp hearts
1 Tbsp each poppy seeds, black sesame seeds, and chia seeds
one package broccoli slaw
one package mixed vegetable slaw (brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale)
1 cup diced Cara Cara (here), navel, or blood orange, divided (optional)
small handful finely chopped fresh mint, divided
1/2 cup spicy roasted or air-fried spicy chickpeas, divided (optional, omit for paleo)
1/4 cup vinaigrette (recipe above), or more to taste
Preheat the oven to 350F and line a baking sheet with parchment.
Spread seeds in a single layer on baking sheet and roast for 5 to 10 minutes, shaking a few times so they brown evenly. Remove from the oven and allow to cool.
Put both packages of coleslaw mix in a large bowl. Add half of the diced orange, mint, chickpeas, and seeds.
Drizzle dressing over the salad and toss well to combine. Top with the remaining ingredients.
Enjoy immediately or refrigerate for several hours to allow the flavours to meld. Serve with diced avocado, a squeeze of lime, or additional dressing as desired. Leftovers can be stored in an airtight container for 3 to 4 days.